101 Best New Cocktails: Old Man & The Sea by Andrew Winters, The Blind Rabbit, Anaheim, CA, USA
Old Man & The Sea
Andrew Winters, The Blind Rabbit, Anaheim, CA, USA
“Thank you for this opportunity.” Andrew Winters
60 ml (2 oz) Bulleit bourbon
30 ml (1 oz) Zaya rum
7.5 ml (.25 oz) Fernet Branca
7.5 ml (.25 oz) Cinnamon Simple Syrup*
1 orange twist
Put wood chips on a fireproof plate. Create the smoke by lighting on fire and then smothering the fire by setting a room-temperature rocks glass over the chips. This can take a minute so do it first, and make sure the glass is nice and foggy before you make the cocktail.
Stir remaining ingredients over ice. Turn the rocks glass upright, letting the smoke loft out as you strain into the glass. Flame the twist over the drink, then discard.
*Cinnamon Simple Syrup: Break up 5 cinnamon sticks and add to a pot with 240 ml (1 cup) water. Bring to a boil. Immediately turn off the heat and let steep for 10 minutes. Strain the cinnamon water, return to the pot and bring back to a boil. Slowly add 400 g (2 cups) granulated sugar, stirring constantly dissolve. Remove from the heat once the sugar is completely dissolved. (Do not allow the syrup to boil for too long or it will be too thick once it cools.) Allow to cool completely for 30 minutes at room temperature before bottling. Shelf Life: 2 weeks
gaz sez: Rum, Bourbon, Fernet, Cinnamon Simple? Of course it works. Anyone can see that. The smoked glass, though, is what helps this baby stand head and shoulders above the rest of the Chorus Line. Nice touch, Andrew.
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